From Damarr Brown's kitchen · Virtue Restaurant, Chicago
blend · hot sauce
NATIONAL AWARD WINNERVirtue Hot Sauce
From an award-winning kitchen
Ratio
WHITE VIN 240
Ingredients
- FRESNO CHILE227 g
- GARLIC20 g
- WHITE VIN240 ml
- SALT18 g
- SUGAR4 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chef de cuisine at Virtue Restaurant in Chicago’s Hyde Park; James Beard Emerging Chef 2023 and Food & Wine Best New Chef. Black Southern and diaspora cooking; Top Chef Houston finalist.
Originally published as Virtue Hot Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Damarr Brown / Virtue Chicago techniques (published as “Virtue Hot Sauce”). Full citation lives in Provenance.